A Little Guide to Making this Cinnamon Bread Recipe
This cinnamon bread recipe is not only delicious, it is easy to make. If you like cinnamon rolls, we think you will love this bread. Quick breads are a wonderful way to bake without a lot of time or effort put into the mix. We use a lot of oil over butter in our recipes for both health and financial reasons. By also using oil over butter, you not only save money, but the bread stays fresher for longer. However, if you really love your butter, you can melt equal amounts and replace the oil for butter. This is such a customizable quick bread recipe that it is hard to mess up.
Step-By-Step Instructions
Below, we will teach you how to make this cinnamon bread recipe by breaking the process into simple steps.
Step 1: Gather your Ingredients
For every successful recipe, it is recommended you measure out your ingredients ahead of time. The French culinary term for this is mise en place. This simply means to get everything ready or in place. If you get into the habit of gathering, weighing or measuring and preparing the ingredients ahead of time, you will not only be better prepared, but the recipe is already set up for success. Prepping also allows you an opportunity to ensure you have all the ingredients on hand. It would be a bad start to begin making this recipe only to find out you are out of an essential ingredient. Now if you don’t have any vanilla, don’t rush off to the store. It is not necessary for this recipe. Just omit it.
Step 2: Prepare your Pan and Oven
In a loaf pan, grease and flour the bottoms and sides generously or line with parchment. You can also choose to do both. Set aside. Then preheat your oven 350°F (180°C) while you mix the ingredients.
Step 3: Mix your Dry Ingredients
If you are not using self-rising flour, you will need equal amounts of all-purpose flour. You’ll have to add 1 1/2 tsp (6g) of baking powder and 1/2 tsp (2.5g) of salt to the flour in order for the bread to rise.
Next, mix in the cinnamon. Set aside.
Step 4: Mix your Wet Ingredients
In no particular order, whisk together the eggs, sugar, oil, and vanilla. Beat until smooth, about 30 seconds.
Step 5: Combine your Ingredients
Add the flour mixture and mix until just combined and you don’t see any lumps.
Step 6: Bake
Pour your batter into your prepared loaf pan and bake until a toothpick inserted in the center comes out clean. A few crumbs is okay, you don’t want it to be wet. For best results, you should use a thermometer. A tooth pick only tells you if quick breads are baked, but they don’t tell you if they are over baked! Be sure to use oven mitts when checking for doneness.
Step 7: Cool and Eat!
Remove the pan from the oven carefully with oven mitts to a wire rack to cool for 10 minutes. Then transfer the bread from the pan to the wire rack to finish cooling. Leaving the bread in the pan will cause the bread to sweat and become sticky on the sides and can get it stuck in the pan. Let cool before slicing. (And yes, I know the countertop and background changes in this recipe.)
Substitutions and Tips
Here are some common substitutions and tips for this cinnamon bread recipe.
- If you do not have self-rising flour, you will need equal amounts of all-purpose flour. To the flour, mix in 1 and 1/2 teaspoons (6g) of baking powder and 1/2 teaspoon (2.5g) of salt to the flour in order for the bread to rise.
- You can reduce the sugar to 1/2 cup (100g) or increase the sugar up to a full cup (200g) depending on how sweet you want the bread to be.
- If you like, glaze the top. Use 1 cup (125g) of powdered sugar and mix in water or milk, 1 tbs (15mL) at a time until you get the desired consistency. Drizzle on top of bread before slicing.
Storage
Freshly baked bread is always best eaten the day you make it. Bread without added preservatives does not have a long shelf life. However, it can keep 2-3 days before it typically goes off. Let the cinnamon bread cool completely and store in an airtight container or plastic bag to stay soft. This bread can freeze up to 3 months if not sliced. Store in a freezer safe bag or container after it has completely cooled from baking. Thaw the bread in container at room temperature to avoid weeping.
The Recipe
Below you will find the cinnamon bread recipe with a video tutorial on how it is made. If you didn’t read the above step-by-step directions, now is the time. Here at Jackson’s Job, we strive to stick to the details about the recipe with very little fluff. You may actually learn some valuable skills along the way. So scroll back and at least skim over our efforts to make this a rewarding and successful bake!
Cinnamon Bread Recipe
Ingredients
- 1 ½ cups (225g) self-rising flour
- 4 large (200g) eggs
- ¾ cup (180mL) oil
- ¾ cup (150g) sugar
- 1 tsp (2g) cinnamon
- 1 tsp (5mL) vanilla extract
Instructions
- Preheat oven to 350F (180C.)
- Grease and flour a 9×5 loaf tin (23x13cm) or line with parchment paper.
- Combine flour and cinnamon in a small bowl. Set aside.
- In a large bowl, beat eggs, oil, and vanilla until smooth. Mix in sugar. Add flour mixture and beat until you no longer see lumps, about 1 minute. Pour into prepared pan.
- Bake 45-55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
- Cool in pan for 10 minutes; remove to wire rack to finish cooling.
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